Easy Meatloaf Muffins

Introduction

Easy Meatloaf Muffins are a savory, portion-perfect dinner, perfect for busy weeknights, kid-friendly meals, or meal-prep lunches. This classic recipe, featuring a tender blend of beef and pork with a tangy ketchup glaze, delivers diner-quality results with a moist, flavorful crust. Presented on a colorful platter, optionally garnished with chopped parsley and extra glaze, this Easy Meatloaf Muffins recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe offers a simple muffin-tin method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to comfort food that brings hearty, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• Dinner in 30 minutes: Bakes faster than a full loaf—no long wait.
• Built-in portion control: Each muffin is a perfect single serving.
• Freezer-friendly: Bake, freeze, reheat for instant meals.
• Picky-eater approved: Mini size + sweet glaze wins kids over.
• Less mess: Muffin tin contains drips; easy cleanup.

Ingredients

Meatloaf Mixture

• 1 lb (450 g) ground beef (85/15 lean)
• ½ lb (225 g) ground pork (or more beef)
• 1 cup (100 g) fresh breadcrumbs (or ¾ cup panko)
• ½ cup (120 ml) whole milk
• 1 large egg, beaten
• 1 small onion, finely grated (about ½ cup)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 1 tsp dried Italian seasoning
• ¼ cup (15 g) fresh parsley, chopped (optional)

Glaze

• ½ cup (120 g) ketchup
• 2 tbsp (30 g) brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• ½ tsp garlic powder

Optional Add-ins

• ½ cup shredded cheddar
• ¼ cup finely diced bell pepper

Essential Tools and Equipment

• Standard 12-cup muffin tin
• Large mixing bowl
• Small bowl for glaze
• Box grater (for onion)
• Measuring cups and spoons
• Cookie scoop or spoon
• Pastry brush (optional)
• Wire rack (for cooling)

Step-by-step process

1. Preheat oven: Set to 375 °F (190 °C). Lightly grease a muffin tin or line with silicone liners.
2. Soak crumbs: In a large bowl, combine breadcrumbs and milk. Let it sit for 3 minutes to soften.
3. Mix meatloaf: Add beef, pork, egg, grated onion, garlic, Worcestershire, salt, pepper, and herbs. Mix gently with hands until just combined—don’t overwork.
4. Portion: Divide mixture evenly among 12 muffin cups (about ⅓ cup each). Press lightly to fill.
5. Make glaze: Whisk ketchup, brown sugar, vinegar, and garlic powder. Spoon 1 tsp on each muffin; spread with the back of the spoon.
6. Bake: Place tin on a baking sheet (to catch drips). Bake 20–25 minutes until internal temp reaches 160 °F (71 °C) and glaze is bubbly.
7. Rest: Cool in tin for 5 minutes. Run a knife around the edges; transfer to a wire rack.
8. Serve: Brush with extra glaze if desired. Pair with mashed potatoes or green beans.

Mistakes to avoid

• Overmixing meat: Leads to dense, tough muffins—stop when combined.
• Skipping the milk soak: Dry crumbs make dry meatloaf.
• Ungreased tin: Muffins stick; use spray or liners.
• Peeking mid-bake: Opening oven drops temp, uneven cooking.
• Cutting hot: Juices spill out; rest 5 minutes.

Variations of the Easy Meatloaf Muffins

• BBQ Bacon: Top with barbecue sauce and crumbled bacon before baking.
• Turkey & Spinach: Use ground turkey, add 1 cup chopped spinach.
• Cheesy Center: Press a mozzarella cube into each muffin.
• Mini Sliders: Bake in a mini muffin tin 12–15 minutes; serve on Hawaiian rolls.
• Low-Carb: Swap breadcrumbs for almond flour + 1 tbsp flaxseed.

Tips for better storage

• Refrigerator: Cool completely; store in an airtight container up to 4 days.
• Freezer: Flash-freeze on tray, then bag; up to 3 months.
• Reheating: Microwave 45–60 seconds or oven 350 °F for 10 minutes.
• Meal prep: Pair with veggies and rice in containers; reheat together.
• Glaze refresh: Brush with warm ketchup before reheating.

Frequently Asked Questions

• All beef okay? Yes—use 1½ lbs total; add 1 tbsp oil for moisture.
• Gluten-free? Use GF breadcrumbs or oats.
• No muffin tin? Shape into patties; pan-fry 5 minutes per side.
• Make ahead? Assemble in tin, cover, refrigerate up to 24 hours; bake cold +5 min.
• Too much glaze? Reserve half to serve as dipping sauce.

Conclusion

Easy Meatloaf Muffins transform the humble loaf into a modern, family-friendly masterpiece—juicy, flavorful, and ready in half the time. The muffin tin hack delivers perfectly portioned minis with caramelized edges and a glossy glaze that begs for seconds. Whether you’re feeding toddlers who love “meat cupcakes,” prepping protein-packed lunches, or sneaking comfort food into a busy schedule, these little gems check every box. Bake a batch on Sunday, and you’ve got dinners sorted for the week. One tin, endless possibilities, and the kind of home-cooked warmth that turns ordinary evenings into something special.

Easy Meatloaf Muffins

Tender beef-pork meatloaf muffins with a sweet-tangy ketchup glaze. Fast, freezer-friendly, and kid-approved.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12

Ingredients

  

• For the Meatloaf:
• 1 lb ground beef
• ½ lb ground pork
• 1 cup breadcrumbs
• ½ cup milk
• 1 egg
• ½ cup grated onion
• 2 cloves garlic minced
• 1 tbsp Worcestershire
• 1 tsp salt ½ tsp pepper, 1 tsp Italian seasoning
• For the Glaze:
• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• ½ tsp garlic powder

Instructions

 

• Preheat oven to 375 °F; grease muffin tin.
• Soak breadcrumbs in milk 3 min.
• Mix in meats, egg, onion, garlic, seasonings.
• Divide into 12 muffin cups.
• Whisk glaze; spoon 1 tsp on each.
• Bake 20–25 min to 160 °F internal.
• Rest 5 min; serve.

Notes

• Don’t overmix—keeps texture tender.
• Use meat thermometer for accuracy.
• Freeze baked muffins up to 3 months.
• Reheat with extra glaze for moisture.
• Silicone liners prevent sticking.